New inclusion adds crunchy texture, caramel taste

July 12, 2011
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by Jeff Gelski

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CHICAGO — Cacao Barry, a French gourmet chocolate brand, has introduced Cara Crakine, a ready-to-use inclusion designed to add crunchy texture and a caramel and biscuit taste to a variety of pastries, desserts and other confections. It may work in cake bases, cake inserts, truffle filling and tablet filling.

The inclusion is comprised of toasted biscuit cereal that has been enrobed with fine caramel milk chocolate. It joins the Cacao Barry line of gourmet products for chocolate artisans and chefs.

Barry Callebaut is the parent company of Cacao Barry.

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